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Bake the chicken according to package directions, or as directed. While the chicken is baking, make the sauce.
To a large skillet add the oil, white parts of the green onions, garlic, chili flakes, and cook over medium-high heat for 30 to 60 seconds, or until fragrant. Stir constantly so it doesn't burn.
Add the chicken broth, honey, soy sauce, rice vinegar, whisk to combine, and bring to a simmer.
Once mixture is simmering, combine the cornstarch and water in a small bowl and stir to combine (this is called a slurry), and then add the slurry to the skillet while whisking constantly.
Cook for about 1 to 2 minutes, whisking nearly constantly, or until the sauce has thickened.
Add the cooked chicken to the sauce,and toss and flip it well to evenly coat it in the sauce.
Garnish with the green parts of the green onions and serve immediately.
Storage - Leftovers will keep airtight in the fridge for up to 4-5 days, however this recipe is best served hot and freshly made. Reheat gently for about 30 seconds in the microwave, or as needed. Recipe will technically keep airtight in the freezer for up to 2-3 months, however there seems very little point in re-freezing chicken that started off as a frozen chicken, but everyone's preferences are different.